Eden Bakery

We visited The Eden Project last wednesday (it was the last day of the Annual Ticket and we couldn’t waste that!)

The Bakery was the newly opened restaurant, and was truly amazing – We could see all the dishes being prepared in the morning, and it was good to see proper chopping by the proper chef, trays of Pizza, Bruschetta, Fritatta & Carrot; Celeriac and herb soup were all prepared that morning, for that lunchtime.

The restaurant change it’s self was a result of a flood in the early part of the year, and everyone seemed to have pulled out all the stops to get it ready for the summer season (Not functioning at all when we visited in April). The vibe is very laid back, with communal benches and long tables, cups on hooks above – very light and airy with a Californian feeling. We found something for all of us and thoroughly enjoyed lunch with a view of the Mediterranean Biome.

Great Scones too.....Massive -  with help yourself jam & cream!



Dippy egg with English asparagus - served with bread & butter

1 bunch English asparagus, trimmed (retain the trimmings – that’s for tomorrow)                                                                                                                                                                 2 eggs
Salt & Freshly ground black pepper

To serve...Seeded wholemeal bread and butter

 Serves 2 as a starter or very light lunch

How to....                                                                                                                                          

Simply cook the asparagus in salted boiling water for 3-4 minutes until tender, drain well.   Simmer the eggs in a separate pan for 3-5 minutes, drain, cut off top, season, and nestle into the bread & butter

To serve....                                                                                                                                                            Dip asparagus into the boiled egg and enjoy, or cut the asparagus and bread into bite sized pieces and dip in the egg – for an indulgent treat – why not try parmesan shavings too

A story of peppers, courgettes and onions... not perfect looking- but perfect tasting

I think, along with garlic and a splash of cold pressed oil (Borders rapeseed is my current favourite), this trio of vegetables will always form a basis of so many wonderful vibrant dishes.

The pointed red peppers are practically seedless (no fuss) and very sweet – so when roasted the skin chars beautifully, and the intensity moves through any vegetable combination to give such a joyous, sweet savoury flavour. Courgettes will soak up any other surrounding flavours and the texture from a raw crisp courgette slice to cooked soft and pulpy enhances mouthfeel in salads, stir fries or roasts, soups and sauces respectively.

Onions are the bedrock of most cuisines, so when cooked slowly...with patience and gentle stirring....allowing calmness to the end of the day - any cut layers transcend into translucent strands of golden creamy sweetness.

My version of ratatouille...I cook in batches, freeze and use as the basis of meat sauces, soups and fillings – it’s my easy fridge food – I don’t know what I’ll do with it when I make it, but use it throughout the week...it’s filling but with hardly any calories (except, or course, when topped with loads of grated cheese and grilled!)

How to....

Slice 1 onion finely; heat 1 x15mlspoon of cold pressed oil into the pan. Cook gently, stirring most of the time, but not allowing to burn or stick (10 mins minimum!). Meanwhile, chop the pepper and the courgette into bite sized pieces. Stir vegetables into the softened onions, and allow to cook for a few minutes. Add 1 x 400ml tin of chopped tomatoes, some vegetable stock, and 2 x 15ml spoons tomato puree. Bring to the boil, then turn down to a simmer, and allow to cook for 10-15 minutes.

Pot up, allow to cool completely, cover and place in fridge for 4 days OR freeze that day.



Chervil - a herb to watch

With it's knife edge leaves and savoury flavour - after a slight bitter start the flavour grows to a delicate savouryness. Chervil is not used abundantly in UK cuisine, as part of the parsley family, we seem to prefer the more robust flavour of it's curly relative

But this was brilliant in my sunny pasta salad, thrown together with oddments from a trendy new invention of Fore Street Deli....the Allotment Deli.

Sunny Salad...with a nod to another whitewashed seaside

100g (4oz) Feta cheese, cubed

1/2 cucumber, cubed

100g (4oz) Cherry tomatoes, halved

50g (2oz) black pitted olives

1/2 small red onion, chopped

2 x 15mlsp (2Tbsp) chopped chervil

salt and freshly ground black pepper

dressing as you wish, or just a splash of olive oil

Toss all the prepared ingredients together in a bowl - dress as required. add the chopped chervil and the seasoning before serving.

Sticks Part 2

Parmesan Crisp Sticks

50g grated Parmesan cheese, in crumbs (for ease, I used a pre packed fresh grated parmesan - but freshly grated, slightly dry is fine)

25g fresh Ciabatta breadcrumbs, very fine

1 x15mlsp (1Tbsp) seasoning of your choice – Cumin seeds; Mustard seeds; Poppy seeds; Sesame seeds, if desired

12 flat wooden "lollysticks" or stirrers

How to:

Preheat oven to 180 C; 350 F; Gas 5. Grease and line a flat baking tray (using greaseproof paper or ideally baking parchment)
Combine the cheese, breadcrumbs and any seasoning.
Place 6 sticks on the baking sheet, spoon 1x15mlsp (1Tbsp) of the mixture over the top of each stick, press mixture down ensuring an even thickness. Bake 6 sticks at a time in the preheated oven. Ovens vary, so I suggest you try for 6 minutes, and if not brown continue for another minute or so. Remove from oven and immediately dislodge each stick carefully by sliding a palette knife under each piece.

Repeat with the remaining mixture and sticks.

Serve immediately, but will keep for 24 hours in an airtight tin.

.....Of course you can do without the sticks for just "crisps"..and try experimenting with different seasonings

Baked Butternut Squash & Carrot Risotto

This is great for dinner parties, as you can prepare everything, and then pop in the oven just before guests are due to arrive

1 medium sized butternut squash, peeled, deseeded and cut into finger sized pieces

6 medium sized carrots, peeled and cut into quarters lengthways then halved

1 large onion, peeled and cut into wide slices

1-2 x15ml sp (1-2Tbsp) oil (currently I am using local cold pressed rapeseed oil Black and Gold - from Stevenson Mains Farm, East Lothian)

400g (16oz) Arborio (risotto) rice

600 ml (1 pint) hot vegetable stock (currently I am using Marigold)

25g (1oz) butter

50g (2oz) grated Parmesan cheese

Salt and freshly ground black pepper

Pre heat oven to 180 C; 350 F; Gas 5. Combine the prepared squash, carrots and onion into a bowl, toss in the oil until coated. Pour into a roasting tray, and place in the centre of the pre heated oven. Allow to roast for 20-30 minutes until softened, shaking occasionally to prevent burning or sticking.

Remove tray from oven, cut down to bite sized pieces if required, stir in the rice and the butter and combine until evenly distributed. Pour in the stock. Cover the roasting tray with foil and fold over to seal. Return to the oven and cook for 20-30 minutes.

Remove from oven, and stir in the parmesan cheese. Serve immediately

3 cheese stuffed mushrooms

These were well received by 3 veggie friends ( Leah, Bobby & Kiki) this past weekend.

I'm sure the mixture would stretch to 4 mushrooms, I was a bit generous!

3 Large flat mushrooms, skinned or wiped

2 small leeks, washed & sliced thinly

1 x15mlsp (1 Tbsp) olive oil and 25g (1oz) butter, for frying

2 slices bread, made into breadcrumbs

50g (2oz) Halloumi cheese - grated

25g (1oz) Parmesan cheese - grated

3 x 15mlsp (3Tbsp) chopped dill (keep a few pinches to decorate)

50g (2oz) full fat soft cheese

salt and freshly ground black pepper

Remove the mushroom stalks carefully, chop finely - combine with leeks and fry in the oil and butter to soften.

In a bowl - combine the breadcrumbs, the 2 grated cheeses and the dill. Stir in the soft cheese and the softened leeks and mushrooms and continue to stir until well combined. Season if required.

Ensure mixture is formed together, and distribute evenly into piles over the 3 mushrooms.

Place on a baking tray and place in a pre heated oven 180 C; 350 F, Gas 5. Cook for 15 minutes until topping is browned. Sprinkle with the retained dill.

Serve with roasted vegetables, and crusty bread or potato wedges

Enjoy!

Roasted Pumpkin, Courgette and Pepper Risotto with Tarragon and Lemon